Chilli Garlic Grilled Lobsters

My friend just delivered a box of gorgeous
Lobsters fresh of the boat and into a packed box all the way from beautiful
Halifax, Nova Scotia right into the Kravings Kitchen. What I didn’t realize
was that these gorgeous creatures are live and that I would have to kill
or ‘dispatch’ them, before I respectfully slather them in a chilli garlic
compound butter and cook it on my grill. This recipe is credited to Gordon
Ramsay and I’ve taken it and given it my Kravings twist!

These lobsters are the
star of the show but I’m going to pair it with a fabulous Bloody Mary Linguine.

There’s a couple of ways to prepare lobsters – cook it in a pot of boiling water, steam
it or grill. To maximize the flavour There are a couple of ways to kill or
dispatch these lobsters in a humane way – one is to stick them in your freezer
for 15 minutes so they freeze instantly and the other way is to insert your knife
quickly just below and between their eyes. I have to admit, I’ve never killed a
live Lobster and I was quite frankly terrified to have to do it – you can just
boil these for 10 mins and then grill them, but I wanted to grill them raw to maximize flavor.

If you want to watch how to dispatch a Lobster, click here. I want to caution you
that the footage is pretty graphic – it was as painful to
me as it was to the poor Lobster.

Using a sharp knife, insert
your sharp knife at the center and cut straight through outwards and repeat the
same process towards the end of the tail. Smother it in
some Chilli and garlic butter. You may notice that it’s a bit tricky to add
butter because the flesh of the lobster is very moist. When grilling, don’t add your losters to the grill if it’s on a very high
setting, the butter will drip quickly and deposit a lot of soot on your Lobster
meat, instead, heat your grill and then turn the flame down and slowly cook the
lobster for about – 10- 15 mins.

Ingredients

2 Lobsters sliced horizontally

1 stick (1/2 cup salted butter)

4 Red chillies

6 cloves garlic

Parsley for garnish

Process

Slice the chillies and garlic and pound it in a mortar with a pestle or use a food processor and pulse it